Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.

Allrecipes Member

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

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Tips

Nutritional Analysis: One taco equals 279 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 828 mg sodium, 40 g carbohydrate, 11 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Nutrition Facts

308 calories; protein 12.7g; carbohydrates 42g; fat 10.6g; cholesterol 1.7mg; sodium 1041.3mg. Full Nutrition
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Reviews (151)

Rating: 4 stars
10/25/2006
This recipe was tested by the most picky of food critics...middle school students. I teach a culinary class through Family and Consumer Sciences at a middle school and gave this recipe as a cooking lab. Yes, I heard the familiar, eww...black beans, onions, tomatoes. However, I told them to try it. Well, let's just say the room was quiet and mouths were full when they tried it. They loved it! I had many kids tell me they were going to make it at home for their parents! This recipe was very easy, affordable, nutritious and really yummy! I like to heat up the tortillas on a skillet for a few minutes to toast them and make them more "homemade". It really makes them taste even better! Read More
(36)
Rating: 5 stars
01/05/2007
These are super simple and delicious. Every Friday is Taco night at our house and I was looking for a change of pace from the ground beef variety. I added 1 C. frozen corn and some fresh cilantro. I also had to use a fresh tomato because I was fresh out of canned tomatoes. I also added a little water to prevent mixture from drying out (since I didn't use the canned tomatoes). YUM! We prefer corn tortillas for tacos and they were perfect with this recipe. Will definately make again. Read More
(22)
Rating: 5 stars
02/06/2007
This is a sure thing -- easy & very tasty! I followed the recipe as shown, but threw in a tablespooon of lime juice and used 6" corn tortillas. I will definitely make this again. Read More
(19)
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Rating: 5 stars
04/30/2008
We love these. I cheat and use salsa instead of the canned tomatoes and chiles (and we don't use the avocado). I usually make a big batch and any leftovers can get rolled into burritos and frozen for a quick meal. Read More
(12)
Rating: 5 stars
05/08/2008
These were SO good and SO easy to make! I followed the recipe almost exactly as written. Only changes I made were I substituted dried cilantro for the dried oregano and I added 1/8 tsp. of cayenne pepper. I topped them with sharp cheddar cheese, pepper jack cheese, sour cream and homemade guacamole. Will definitely make these again and again. Read More
(8)
Rating: 5 stars
09/03/2008
This is a very easy and delicious recipe. I made them one day ahead of serving them for the flavors to blend and served them on homemade tortillas. The Cafe Rio sauce that I made for the sweet pork tacos I also served worked well here, too. Even your most ardent carnivore won't miss the meat! Read More
(5)
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Rating: 4 stars
01/09/2007
Nice and satisfying. I scaled recipe down to 4 servings so maybe the scaling was off, but I think next time, I'll use less chili powder as that seemed to be the predominant seasoning. I used Green Mountain Gringo salsa (yum!) instead of diced tomatoes and green chilies. I'll make these again. Definitely serve these with fresh chopped cilantro! Read More
(5)
Rating: 4 stars
02/02/2007
These were pretty good. Followed the recipe exactly except substituted whole wheat tortillas for the regular ones. I think the next time, I would add sour cream. Read More
(4)
Rating: 3 stars
09/06/2011
I know this recipe has had great reviews but it just didn't wow us. The oregano seemed out of place (cilantro would have been a better choice for us), and I think I would have preferred filling the tacos with freshly-diced tomatoes instead of cooked canned tomatoes...that wouldn't have been that much more work. It certainly was worth trying, so thanks for the recipe. Read More
(4)